Ingredients:

  • 2 ½ cups (312g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) granulated sugar
  • ½ teaspoon (3g) salt
  • 1 cup (226g) unsalted butter, very cold, cut into ½-inch cubes
  • 6-8 tablespoons (90-120ml) ice water
  • ¾ cup (210g) raspberry jam (seedless preferred, like Bonne Maman)
  • 1 large egg
  • 1 tablespoon (15ml) milk or heavy cream
  • Turbinado sugar or sanding sugar (optional)

Instructions:

  1. Combine flour, sugar, and salt in a food processor (or bowl). Pulse (or cut in with a pastry blender) the butter into the dry ingredients until the mixture resembles coarse crumbs. Gradually add ice water, pulsing (or mixing) until the dough just comes together.
  2. Form the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes.
  3. Warm the jam slightly in a small saucepan, until slightly looser. This makes it easier to spread.
  4. On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Use the cookie cutters to cut out heart shapes. You'll need two hearts for each hand pie.
  5. Place half of the heart cutouts on a parchment-lined baking sheet. Spoon about 1-2 teaspoons of jam onto the center of each heart, leaving a small border.
  6. Top with the remaining heart cutouts. Use a fork to crimp the edges, sealing the filling inside.
  7. Whisk together the egg and milk (or cream) for the egg wash. Brush the tops of the hand pies with the egg wash and sprinkle with turbinado sugar (if using).
  8. Bake in a preheated oven (375°F / 190°C) for 20-25 minutes, or until golden brown.
  9. Let the hand pies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.